Name: Sourdough Cornbread Muffins
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 12 servings
Ingredients: 200 g Sourdough Starter (Discard or Active Starter); 2 Eggs; 30 g Vegetable Oil; 100 g Buttermilk (or milk or sour cream); 40 g Honey; 5 g Vanilla Extract; 100 g All Purpose Flour; 150 g Cornmeal; 10 g Baking Powder (2 tsp); 8 g Salt; 30 g Sugar

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Sourdough

Preheat oven to 180C/350F and grease a 12 hole muffin tin with butter.

Mix together all of the wet ingredients. Whisk them together until they are well combined.

In a separate bowl, mix together all of the dry ingredients.

Now pour the liquid ingredient mixture into the dry ingredients. Gently fold together until just mixed - don't over mix or the muffins will be tough.

Spoon mixture into greased muffin tin. This recipe will fill a 12 hole muffin (each hole around 3/4 full).

Bake at 180C/350F for approximately 20 minutes or until muffins are golden brown.

200 g Sourdough Starter (Discard or Active Starter)

Sourdough Cornbread Muffins

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